Wednesday, September 28, 2011

Sage Cream Sauce

I use this sauce for so many different dishes.  I wanted a sauce that was similar to a Bechamel sauce ( a French white sauce) and an Alfredo type sauce but I did not want to use flour as a thickener for my Gluten free guys and girls out there.  I love sage, and heavy cream and Parmesan cheese are two of the 7 wonders of the world so here is the sauce I came up with.  It is very easy to make and it is DIVINE!

 Toss this with your favorite type of pasta, veggies, and or chicken.
 Use with my Pumpkin and Sausage Manicotti.
 Use as a sauce for baked chicken or fish.
 Add toasted walnuts or pecans to sauce.


2 cups heavy cream ( you can replace some of this with half and half.  It thickens up better with mostly heavy cream.)
1/2 cup Parmesan cheese
1/4 teaspoon fresh ground black pepper
10 fresh sage leaves, chopped
3/4 teaspoon salt
1 tablespoon butter


Combine heavy cream, Parmesan cheese, salt, pepper, and sage in a medium saucepan over medium heat.  Simmer the mixture until thickened 10-12 minutes.  Remove from heat and add butter.

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